Leffe Blonde Clone

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DrDuckbutter

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Mar 11, 2008
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Location
Madbury, NH
Recipe Type
Extract
Yeast
wyeast 1762 Blegian Abey II or wyeast 3522 belgian ardennes
Yeast Starter
na
Additional Yeast or Yeast Starter
na
Batch Size (Gallons)
5
Original Gravity
1.067
Final Gravity
1.016
Boiling Time (Minutes)
90
IBU
26
Color
blonde
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
21
Additional Fermentation
util complete
Tasting Notes
na
heat 1 gal. water to 155 degrees F add:
4 oz. Belgian Biscuit malt
4 oz. Belgian Aromatic malt
4 oz. German Munich malt
2 oz. Honey malt

heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:
7.25 lbs. Muntons Extra Light Malt extract
8 oz. Belgian clear Candi sugar
2 oz. Malto Dextrin
3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)

add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:
1/2 oz. Styrian Goldings (flavor hop)
1 tsp. Irish moss

boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast

1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees
2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs

ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

MINI-MASH:
mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.

ALL-GRAIN METHOD:
mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.
 

portalgod

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I'm buying ingredients for a 2.5 gallon AG batch tomorrow. Brewing on Thursday. Will post results
 

faustmeister

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The original post Leffe Blonde clone recipe by Dr Duckbutter is from "Beer Captured." I use a version of it, but can't find Pride of Ringwood hops. I sub'd Centennial, others favor Hallertau. Based on Kristen England's advice, I also sub 2 lbs of corn sugar for 1.75 pounds of the pils malt and the candi sugar in the original.
 

portalgod

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Palmers say Cluster is a good sub for Pride.

I actually never got around to brewing this. I'll line it up in the queue next.
 

mxwrench

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edmonton
dont you have to mash the grains that you are steeping in this recipe or can you steep them?
 

rpg

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I just started this with a few adjustments:

  • I scaled the recipe down to about 4 gallons since I was only using a total of 6.6 pounds of LME.
  • I substituted 2 oz Saaz whole leaf and 1/4 oz Fuggles pellets since that's what I had on hand.

I'm planning for 2 weeks in primary, then bottle 1 gallon for holiday gifts and rack the remaining 3 gallongs into secondary for 2 weeks before kegging it. I'll let you know how it goes.
 

sockmerchant

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scaled this one down to a half batch (2.5 gallon). Currently bubbling away, guess we'll see in a month or so
 

rpg

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Update on my batch: fermentation stopped at 1.020. Overall, this is WAY too sweet which masked everything else going on, but there was some banana/spiciness trying to break through. Color was too dark. During a side-by-side comparison with Leffe Blonde, this was clearly very different.

Nonetheless, I think I'll try this again as a half batch, but go all grain and sub out some grain for more candi sugar, and go with a different hop selection (maybe Saaz and Styrian Golding).
 

sockmerchant

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Mines still in the secondary. Had a sip this morning and seems I have the opposite problem, not sweet enough. I was having a Leffe today during my brew day (attempt at a Westmalle Tripel) to compare with a previous leffe attempt. Its actually damn sweet when you pay attention. I thought my previous one was too sweet. Was still a long way off a clone though. Mine had the right amount of sweetness, but it was all the way at the back for some reason. The leffe is sweet right through
 

uncleleon

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I did this recipe last year. The best brew in my wife's opinion. I subbed Galena for the ringwood hops. Mine had a bit more of the yeast flavors because of higher ferm temp. Aged well

-Cheers
 

AR-Josh

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I made this recipe and had issues. I'm thinking it got to warm. I used the Wyeast Abby Ale II yeast. It fermented around 70 degrees and wreaked of bubblegum. Also needed a blow off as my OG was 1.074. It was in primary for 2 weeks then racked to secondary and has been there for several weeks. The smell wreaks of cider. I'm wondering if it just fermented too warm. I have a fermentation chamber and it was set to 65 but I pitched at 72 and it took off quick. I don't think my chamber could get it cold enough. Anywho...I just tried it again tonight and the bubblegum is going away but the taste is like I used S-05 and fermented too warm.

I was expecting banana and clove...I hope this thing comes around. Oh well...maybe I'll brew it again to see if I can get it right.
 

akostajti

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I just made an experiment for creating leffe. I used pilsner, munich and caramalt AND some wheat (10%). Because leffe definitely contains wheat. Just tasted the beer. Although it's not exactly the same as leffe blonde but it is very close to it.
 
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